Fresh Asian Shrimp and Cabbage Slaw

This light, fresh, crisp Asian salad is the perfect appetizer for any Asian meal. It is extremely healthy and it packs a big flavor bomb with some of the most important elements of cooking, acidity, texture, and flavor. So prepare your taste buds for a road trip to Asia.

Serves: 2

What you’ll need:

1 tsp. Salt

3 TBSP. Sweet Chili sauce

1/2 TBSP. Sriracha sauce

1 TBSP. Soy Sauce

1 Cup of Shrimp

1/8 head of Cabbage

1 TBSP. Garlic powder

3 TBSP. Rice Wine Vinegar

What to do:

Slice cabbage into 2 cm strips (1/8 in.) place in a mixing bowl. Toss cabbage with the salt and vinegar and salt. Use 1 TBSP of the sweet chili sauce and 1/8 of the Sriracha on the cabbage. Toss the cabbage mixture together in the mixing bowl. Cook the shrimp on medium heat in the soy sauce, Sriracha, sweet chili sauce, and garlic for 5-7 min. or until done. Place the cabbage  on the plate. Pour the shrimp onto the bed of cabbage and serve.

This dish was a huge hit in my family and I hope it will warrant the same reaction in your own.

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